These apricot honey flapjack oat bars are super quick and easy to prepare so in little time you can have these delicious tasty bars ready.
Oat bars are one of my favourite things to make when I feel like a sweet treat and I love to try out different ingredients in them to switch up the flavours. I love apricots especially dried apricots so one day I decided to add them to some oat bars I was making and I was honestly so impressed with how good they tasted. From then these bars have become one of my regular recipes to make.
These apricot flapjack bars include oats, dried apricots and chia seeds which adds some healthy fats to them. I always have different types of seeds in my cupboards so when making flapjacks or oat bars, I will usually throw in whatever seeds I have to hand. Adding chia seeds also give these oat bars a nice texture and adds to the chewiness of them.
This recipe is simple and quick so if you love apricots, you should definitely try it. One more thing to note is that these oat bars are always the tastiest the following day after making them but they are well worth the wait.
Ingredients for Apricot Honey Flapjack Oat Bars
Please find the full list of ingredients and quantities in the recipe card at the end of the post.
- Butter - I use unsalted butter but you can use salted butter and not add salt.
- Sugar – I use caster sugar for this recipe.
- Honey - or you can use golden syrup as a substitute.
- Oats - I use whole rolled oats.
- Salt – I use sea salt but regular table salt will do.
- Chia seeds – or your favourite small seeds.
- Apricots - dried apricots work best with this recipe.
How to Make Apricot Honey Flapjack Oat Bars
1. Preheat the oven to gas mark 4/350oF/180oC/160oC fan then line an 8 x 8 inch (20 x 20 cm) square baking tin with parchment paper.
2. In a microwaveable bowl, melt the butter at 30 second increments until fully melted. To the melted butter, add the sugar and mix well then mix in the honey. Set aside for now.
3. To another bowl, add the oats, salt and chia seeds then whisk them together and pour them into the butter. Mix well to combine all the ingredients ensuring all the oats are covered in the butter then mix in the dried apricots.
4. Pour the mixture into the lined baking tin and use a palette knife or the back of spoon to press the mixture tightly into the tin. Bake in the middle of the oven for 35 minutes or until golden brown in colour. Once cooled, cut into 16 pieces. Please note that these oat bars taste best the following day.
Nutrition
Nutrition based on 1 serving - Calories: 154kcal | Fat: 7.6g | Saturates: 4.2g | Carbs: 19.4g | Sugar: 11.5g | Fibre: 2.2g | Protein: 2.1g | Salt: 0.33g.
Storage
You can store these oat bars at room temperature in an airtight container for up to 5 days.
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Apricot Honey Flapjack Oat Bars
Ingredients
- 120g unsalted butter
- 70g caster sugar
- 65ml honey
- 200g rolled oats
- 1 teaspoon salt
- 20g chia seeds
- 100g dried apricots
Instructions
- Preheat the oven to gas mark 4/350oF/180oC/160oC fan then line an 8 x 8 inch (20 x 20 cm) square baking tin with parchment paper.
- In a microwaveable bowl, melt the butter at 30 second increments until fully melted. To the melted butter, add the sugar and mix well then mix in the honey. Set aside for now.
- To another bowl, add the oats, salt and chia seeds then whisk them together and pour them into the butter. Mix well to combine all the ingredients ensuring all the oats are covered in the butter then mix in the dried apricots.
- Pour the mixture into the lined baking tin and use a palette knife or the back of spoon to press the mixture tightly into the tin. Bake in the middle of the oven for 35 minutes or until golden brown in colour. Once cooled, cut into 16 pieces. Please note that these oat bars taste best the following day.
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